NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Mackerel fillet

0.5 cup Zucchini

1 large Egg

1.5 tbsp Chickpea flour

1.5 tsp Extra virgin olive oil

3 tbsp Nonfat Greek yogurt

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Grate the zucchini and squeeze out all excess moisture using a clean kitchen towel to ensure the fritters stay crispy.

• 2

  In a small bowl, whisk the egg and then stir in the zucchini, chickpea flour, and half of the sea salt, black pepper, and garlic powder.

• 3

  Pat the mackerel fillets completely dry with a paper towel and season the flesh side with the remaining salt, pepper, and garlic powder.

• 4

  Heat half of the olive oil in a non-stick skillet over medium-high heat and cook the zucchini mixture in small, flattened mounds for 3-4 minutes per side until golden.

• 5

  Wipe the skillet, add the remaining oil, and sear the mackerel skin-side down for 3 minutes until the skin is shatteringly crisp, then flip and cook for 2 more minutes.

• 6

  In a small ramekin, stir together the Greek yogurt and lemon juice to create a bright, zesty sauce.

• 7

  Plate the crispy mackerel alongside the fritters and serve with the lemon-yogurt sauce on top.